Genetically Modified Foods

What is a Genetically Modified Food? Foods that contain an added gene sequence Foods that have a deleted gene sequence Animal products from animals fed GM feed Products produced by GM organisms

Why are foods genetically modified? Genetic engineering offers a rapid and precise method of altering organisms as compared to traditional methods that are slow and inaccurate.

Common GM Foods  Vegetables  Tomatoes  Potatoes  Rice  Cheese  Meat

How is genetic modification possible? The components of DNA are the same in all organisms. Sequences that code for proteins can be moved from one organism to another.

How can DNA be moved from one organism to another? Find an organism with the desired trait Isolate the gene sequence that codes for the desired trait Insert the gene sequence into the genome of the plant cell Allow the genetically altered cell to grow into a plant Allow the plant to propagate

Possible Benefits of GM Foods Easing of world hunger can be grown on marginal land Reduced strain on nonrenewable resources drought resistant crops salt-tolerant crops efficient use of nitrogen and other nutrients

Possible Benefits of GM Foods  Reduced use of pesticides and herbicides ► pest resistant crops ► better for the environment ► reduces costs for farmers

Possible Benefits of GM Foods Improved crop quality frost resistant crops disease resistant crops flood resistant crops Improved nutritional quality specific nutritional goals

Who makes sure GM foods are safe? Government agencies regulate GM foods GM foods in the United States are required to be labeled only if the nutritional value is changed or a new allergen is introduced.

Possible Risks of GM Foods Insects might develop resistance to pesticide-producing GM crops Herbicide-tolerant crops may cross- pollinate weeds, resulting in "superweeds"

Possible Risks for GM Foods Certain gene products may be allergens, thus causing harm to human health There may be unintended harm to wildlife and beneficial insects

References This presentation and notes sheet were adapted from aUniversity of Idaho, Food and Consumer Science presentationby Curtis Cloaninger, Melissa Greene and Shelley Martineau